Ingredients
Directions
- 1
Preheat oven to 180°C (350°F)
- 2
Roughly chop the nuts.
- 3
Combine oats, pumpkin seeds, almonds, and hazelnuts on a baking sheet and spread into an even layer.
- 4
Roast for 10 minutes – stir – and roast for another 10 minutes.
- 5
Remove from oven and reduce heat to 150°C (300°F).
- 6
Place butter, honey, brown sugar, vanilla bean paste, and salt in a saucepan and heat up until sugar is completely dissolved.
- 7
Allow to cool a little bit, then add in one egg white while stirring.
- 8
Transfer the roasted oats and nuts to a bowl and add the peanuts and the butter/sugar mixture.
- 9
Fold in finely diced dried apricots.
- 10
Spread mixture onto a baking pan lined with parchment paper (I use a 20x30 cm pan / 12x8 inches) and use a spoon to press the mixture down into the tray.
- 11
Bake until golden – about 25 minutes – remove from oven and let cool for a while.
- 12
Remove parchment paper and cut granola into slices.
